Spicy lentil and tomato soup

THIS comforting and fibre-rich soup is easily made. Lentils add extra protein and fibre. SERVES 2 (160 calories) 325g veg-rich tomato sauce (see below) 50g red lentils 500ml stock (of your choice) ¼ tsp chilli flakes (optional) Handful fresh coriander, chopped PLACE the tomato sauce, lentils, vegetable stock and chilli flakes in a pan and bring to a simmer. Cook gently for 30 minutes or until the lentils have softened. Scatter the chopped coriander on top just before serving. Vegetable-rich tomato sauce MAKES 1.2 LITRES, OR 4 SERVINGS 8 tbsp olive oil 1 large onion, diced 2 garlic cloves, diced 2 celery stalks, diced 2 carrots, diced 2 medium courgettes, diced 2 red peppers, diced 1 tbsp fresh oregano or basil, chopped (or 1 tsp dried oregano) 1 large bay leaf ½ tsp dried thyme 2 x 400g cans chopped tomatoes 425g can pumpkin purée 2 tbsp balsamic vinegar POUR the oil into a large saucepan and sweat the onions, garlic, celery, carrots, courgettes and peppers for 10-15 minutes, stirring often. In the last minutes, add the herbs. Next, add the tomatoes, pumpkin puree, vinegar and 300ml water and let the sauce simmer with the lid on for 30 minutes to an hour. Add extra water if it is too thick. Remove the lid if it needs thickening. When the vegetables are soft and the sauce is the desired consistency, blitz briefly with a hand blender, leaving some chunky bits for texture. Season to taste.